Bran Loaf Two Ways

An idea had been stirring in my mind for a while to make raisin bran muffins. I wanted to make the recipe I had already posted to this site and that is in my book, but I was curious to see what it would be like without the molasses. I wanted to go for more of a traditional bran muffin flavor.

As a shortcut, and because at the same time I had gotten a request from a reader on how to make the recipe into a loaf, I decided to make the new bran recipe into a loaf instead of muffins and it turned out beautifully. Nice and moist and packed full of simple flavor and nutrition.

A few days later, I decided again to use bran, this time in a banana loaf for something different. Usually I just make banana bread plain, or with blueberries or chocolate chips. Adding bran makes it more hearty and a little less cake-like and a little more bread-like, which some people may not like, but others would, depending on your taste. Kesa loved this bread and I found it a welcome change from a more cake or muffin-like quick bread. We decided to add blueberries for extra sweetness and flavor and it was just what was needed. A very easy way to get an abundance of lasting energy in just a slice or two!

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Raisin Bran Bread


Raisin Bran Loaf

Makes one 9″ x 5″ loaf

Ingredients

  • 1 1/2 cups wheat bran
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup raisins
  • 3/4 cup pure maple syrup
  • 1/2 cup sunflower or coconut oil (softened)
  • 3/4 unsweetened almond milk
  • 1/4 cup unsweetened applesauce

Directions

  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, combine the bran, flour, baking powder, baking soda and sea salt. Add the raisins.
  3. Add the maple syrup, oil, almond milk and applesauce and stir to combine.
  4. Transfer mixture to the loaf pan.
  5. Bake for 50-55 minutes, or until a knife inserted comes out clean.

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Banana Blueberry Bran Loaf

Banana Blueberry Bran Loaf

Makes one 9″ x 5″ loaf

Ingredients

  • 3 medium overripe bananas
  • 1/4 cup pure maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/4 cup sunflower oil
  • 1 cup fresh or frozen blueberries
  • 1 1/2 cups wheat bran
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Directions

  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, mash the bananas and add the maple syrup, almond milk and oil. Whisk to combine.
  3. Add the blueberries.
  4. In a separate small mixing bowl, combine the bran, flour, baking powder, baking soda and sea salt.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Transfer mixture to the loaf pan.
  7. Bake for 45-50 minutes, or until a knife inserted comes out clean.

What have you been baking in your kitchen these days? I usually go in spurts with baking. The last few days and weeks have been dedicated more to muffins and quick breads but usually I’m always making some kind of cookie or granola. 🙂

5 thoughts on “Bran Loaf Two Ways

  1. I made the raisin bran loaf yesterday but added a couple of tbsp blackstrap molasses which came as an optional extra in the email your so kindly sent me.
    You might want to say above that it is an optional extra, unless you don’t like the idea any more that is.
    I love the more bread-like result as I’m not really a cake-y person and wanted a breakfast loaf. Next time I’ll cut back on the maple syrup a bit and keep the molasses as I love them!
    The banana version looks wonderful and I’ll try it when I’ve finished my current loaf.
    Thank you very very much Tiffany.

    Like

    • Thank you for your feedback. I had hesitated to add the optional molasses to the recipe but since you have tried it and are fan, I can add that as an option, of course. It’s all about what you prefer. I’m glad you prefer the texture of this bread. And the Raisin Bran one is actually more cakey than the banana one. Depending how much molasses flavor you like in the bread, you could even go up to a quarter cup.

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  2. Do you defrost the berries first or use them straight from the freezer?
    I always have frozen berries to hand – a mixed bag most usually. Blueberries cost a fortune here so I’m assuming a berry mix will do.
    Helenx

    Like

      • Thank you. The mixed berries are mainly small fruits like redcurrants so shouldn’t go to squishy like strawberries do for example. I think I will love this bread as it is not to heavy on bananas compared to the dry flour and bran quantities – more of a bread than a cake as you say. I like to be able to eat a slice with my hands, rather than scoop it up with a spoon!

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